Valentine's Day Cookie Recipes

Secret Kiss Cookies, Valentines Love Drops, Chocolate Pecan Kisses, Lemon Kiss Cookies, Mrs. Field's Chocolate Cream-Flled Hearts, and Sweetheart Sandwich Cookies

Secret Kiss Cookies

      1 c  butter
    2/3 c  sugar
      1 ts vanilla
      2 c  flour
      1 c  walnuts, chopped fine
      1 pk chocolate kisses
      1 c  powdered sugar

Beat butter, sugar and vanilla at medium speed until light and fluffy.

Add flour and nuts on low speed until well-blended. Chill dough 2 hours.

For each cookie, use about 1 tablespoon of dough to encase one candy piece completely.

Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8-10 minutes.

Remove and roll cookies in powdered sugar.

Valentines Love Drops

    3/4 c  Shortening
      1 c  Sugar
      2 ea Eggs (unbeaten)
      1 c  Raisins (chopped)
      2 c  Rolled oats (uncooked)
      2 c  Flour
      1 ts Soda
    1/4 ts Salt
    1/2 c  Milk
      1 ts Vanilla
    1/4 ts Maple extract

Cream shortening and sugar. Add eggs; beat well. Add raisins and rolled oats; mix.

Sift flour, soda and salt together; add alternately with milk to which vanilla and maple extract have been added.

Drop by teaspoonfuls on ungreased cookie sheet.

Bake in 375-degree oven for 10 to 12 minutes.

Yield: 3 dozen.

Visit Angie's Valentine's Day Website

Chocolate Pecan Kisses

      3    Egg whites
    1/4 ts Cream of tartar
    3/4 c  Granulated sugar
    1/2 c  Finely chopped pecans or
           -walnuts
    1/4 c  Sifted unsweetened cocoa powder
    1/2 ts Vanilla
      1 pn Salt

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form.

Fold in pecans, cocoa powder, vanilla and salt.

Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1- inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets.

Bake in 250F oven for about 45 minutes or until outside is firm but inside is slightly soft.

Let cool on racks.

Store at room temperature, covered with plastic wrap, for up to 5 days.

Lemon Kiss Cookies

    1/2 c  Butter
    3/4 c  Sugar
      3 tb Lemon juice
  2 3/4 c  Flour
  1 1/2 c  Almonds,chopped
      1 pk 14 oz chocolate kisses
           Powdered Sugar
    1/2 c  Chocolate chips
      1 tb Shortening

In large bowl beat butter, sugar and lemon juice untill light and fluffy. Add flour and almonds; beat at slow speed untill well mixed.

Cover and refrigerate at least 1 hour for easier handling.

Heat oven to 375 degrees F.

Shape a tablespoon full of dough around each chocolate kiss, covering it completly.

Roll in hand to form ball.

Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are light golden brown. Cool 1 minute, remove from cookie sheet, cool completly.

Lightly dust cookies with powdered sugar.

In small pan, melt chocolate chips and shortening; stir until smooth. Drizzle over each cookie.

Mrs. Field's Chocolate Cream-Flled Hearts

Dough:
  1 1/2 c  Butter; softened
  1 1/2 c  Powdered sugar
      4 ts Vanilla extract
      3 c  Flour
Chocolate Cream Filling:
    1/2 c  Heavy cream
      1 c  Semisweet chocolate chips
Topping:
    1/4 c  Powdered sugar

Cream the butter in a medium bowl with electric mixer set at medium speed. Add the powdered sugar and beat until smooth. Add the vanilla and mix until creamy. Scrape bowl.

Add flour and mix at low speed until thoroughly mixed.

Gather dough into 2 balls and flatten to disks. Wrap dough tightly in plastic wrap or place in an airtight plastic bag. Refrigerate for 1 hour or until firm.

Preheat oven to 325 degrees F.

Using a floured rolling pin, roll dough on floured board to 1/4" thickness. Cut out 2" hearts with cookie cutters. Continue using dough scraps, rerolling and recutting until all dough is used. Be careful not to overwork the dough.

Place the cookies on an ungreased cookie sheet, 1/2" apart. Bake 16-18 minutes or until firm. Transfer to cool, flat surface.
 
Chocolate Cream Filling::
Scald the cream in a small saucepan and remove from heat. Stir in the chocolate chips and cover for 15 minutes. Stir chocolate cream until smooth, then transfer to a small bowl.

Set filling aside and let it cool to room temperature. Spread 1 teaspoonful of chocolate filling on the bottom side of half of the cookies. Top with bottom side of another cookie, forming sandwich.

Repeat with remaining cookies and cream.

Sweetheart Sandwich Cookies

    1/4 lb Unsalted butter
  1 1/4 c  Sugar
      2 lg Eggs
      1 ts Vanilla extract
    1/2 c  Unsweetened cocoa
      2 c  Flour
    1/2 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
Filling:
      4 tb Unsalted butter
      1 ts Vanilla extract
      4 c  Confectioner's sugar
           Whipping cream

To make the cookies, cream the butter with the sugar in a large bowl until light. Beat in eggs and vanilla; set aside.

Sift the cocoa, flour, salt, baking powder, and baking soda together. Stir the cocoa, flour, salt, baking soda and powder thoroughly into the butter mixture.

Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.

Preheat the oven to 375 degrees F and butter 2 cookie sheets.

Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.

Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked. Cool on racks.
 
Filling:
Cream the butter until light. Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.

When the cookies are complete cool, spread about 1/2 tablespoon of filling on the bottom of one cookie, then top with the bottom side of another cookie.
 
Makes about 3 dozen sandwiches.

Links to more cookie recipes:

Valentine's Day Cookie Recipes